Is Microwave Cooking Safe?

Do you try to avoid using the microwave for fear of radiation or some other cancerous cause?  With terms like "nuke" used to describe cooking with a microwave, who could blame you?  I say, "yes", microwave your food or drink without fearing your sudden demise!

Thanks to microwaves, I can have a healthy breakfast like this!

I cook meals on the weekend for Kelley and me to take to work for lunch during the week.  Like yeast needs sugar, I depend on my energy emitting cube to cook numerous fresh and frozen veggies daily. A family member recently told me they don't have a microwave in their home because of the dangers of radiation and other potential horrors it may bring. After asking for more details, he asked the person who first warned him of the dangers.

I love popcorn too much to not use a microwave.
I know I could cook on the stove, but I don't want to add any oil!

My cousin wasn't able to get a response at the time, but told me he read about the potential problems on a website.  Fearful I may have to give my microwave up and *suspenseful gasp* use the stove or oven, I decided to do my own searching.  Turns out there is plenty of info arguing both sides, like most things, but I was comforted by what I found.

The FDA has an informative page that helps answer most microwave matters. Here are the paragraphs I found most helpful from the site:

What is Microwave Radiation?
Microwaves are a form of "electromagnetic" radiation; that is, they are waves of electrical and magnetic energy moving together through space. Electromagnetic radiation ranges from the energetic x-rays to the less energetic radio frequency waves used in broadcasting. Microwaves fall into the radio frequency band of electromagnetic radiation. Microwaves should not be confused with x-rays, which are more powerful.
Microwaves have three characteristics that allow them to be used in cooking: they are reflected by metal; they pass through glass, paper, plastic, and similar materials; and they are absorbed by foods.

Cooking with Microwaves
Microwaves are produced inside the oven by an electron tube called a magnetron. The microwaves are reflected within the metal interior of the oven where they are absorbed by food. Microwaves cause water molecules in food to vibrate, producing heat that cooks the food. That's why foods high in water content, like fresh vegetables, can be cooked more quickly than other foods. The microwave energy is changed to heat as it is absorbed by food, and does not make food “radioactive” or "contaminated."
Although heat is produced directly in the food, microwave ovens do not cook food from the "inside out." When thick foods are cooked, the outer layers are heated and cooked primarily by microwaves while the inside is cooked mainly by the conduction of heat from the hot outer layers.
Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water.


Check out the link to learn more on the microwave process.  Microwaving can pose a threat if you stand near the door while cooking as small amounts of radiation can emit through the glass. So don't put your face really close to see your food and you'll be ok. Also, a faulty device may leak more than normal amounts of radiationg or operate with the door open; make sure yours is in operating condition.

A world without microwave steamed beets and brussels
is a bad world to me!

Click here for another website that offers a helpful explanation on the cooking process. And of course there's a Wikipedia page devoted to the subject that's worth reading too.

Phew! I feel good about my continued use of microwaves and don't plan on stopping.  We are exposed to many waves of energy travelling through the atmosphere and in our wireless devices each day; maybe we should fear those instead!

Without a microwave, I wouldn't be able to make quick and healthy
treats like this Microwave Chocolate Layer Cake!

Or maybe not.  I will wear sunscreen (not often enough though), but you won't find me with a foil suit to reflect dangerous waves of energy ever any time soon.

I think the char resulting from foods on the grill, oven, or stove, could pose more dangers than microwaving.  What do you think?  Have you discontinued using a microwave or at least thought about it?

To my cousin; is this convincing enough to feel safe using a microwave or is it still a no-go for you?  I can't say anything with 100% certainty and respect either side.

"Can" the Canned Tomatoes

Want to avoid the risk of heart disease, diabetes, obesity, reproductive problems, multiple cancers, and even brain disorders? Stop using canned foods; especially canned tomatoes!!

Similar to many other home cooks, canned tomatoes were the best option to great quick, healthy, and tasty meals.  Besides the common high sodium content, I felt that canned tomatoes were just as nutritious as the fresh ones.  Enter BPA (aka Bisphenol A), used to line the inside of cans to keep food from coming in contact and reacting with metal. BPA is controversial because it mimics hormone-like properties, and the acidity of tomatoes reacts with this chemical meant to prevent foods reacting to the metal.

There are a number of healthy studies that have found BPA to be problematic, here are several paragraphs from a healthy living blog that sums up the dangers of this chemical.

No question that BPA is best avoided. Scarily, most of us have it in our bodies:

One reason people may be concerned about BPA is because human exposure to BPA is widespread. The 2003-2004 National Health and Nutrition Examination Survey (NHANES III) conducted by the Centers for Disease Control and Prevention (CDC) found detectable levels of BPA in 93% of 2517 urine samples from people six years and older. The CDC NHANES data are considered representative of exposures in the United States. Another reason for concern, especially for parents, may be because some animal studies report effects in fetuses and newborns exposed to BPA.

A new study confirms the elevated risk of heart disease due to BPA exposure:

Researchers have confirmed that the bisphenol A (BPA) — widely used in plastics including baby bottles and other drink containers — increases the risk of cardiovascular disease.

Patients with the highest levels of the endocrine disruptor in their urine carried a 33% increased risk of coronary heart disease, a follow-up analysis of National Health and Nutrition Examination Survey (NHANES) data showed.

Canned tomatoes in the United States contain BPA.

As Prevention.com reported, canned tomatoes made the list of foods that experts don’t eat. Tomatoes are acidic and will react with the metal in the cans if the cans aren’t coated with something. This interior coating contains BPA. Unfortunately, tomatoes also react with the epoxy resin that lines cans.

More of the general population are becoming aware of the harmful effects of BPA and can be found all over the main media outlets.  So, if you want to stop exposing yourself and others to BPA, what do you do?  When taking the time to prepare fresh tomatoes from the produce aisle is not an option, the best options are tomatoes packaged in a Tetra Pak container which is BPA free and recyclable, or tomato products in glass jars like salsa.

For straight up, nothing added tomatoes, Kelley and I only use the Pomi brand since they are packaged in Tetra Paks; other brands like Eden Organics and Bionaturae provide BPA free packaging too.  Since I like things spicy (hence this blog's name) and add things like onions, garlic, and peppers to most dishes, I frequently use salsa in a glass jar since glass does not have BPA lining.  Be cautious of the sodium content in salsa, it is usually pretty high and you should not need to add salt to the dish in this case.  Many brands also add things like corn starch and sugar to their product; make sure to read the ingredients to know what else you are getting!

The main source of BPA entering our bodies is through diet; here are a few ways (found here) to limit your exposure:

•Don’t microwave polycarbonate plastic food containers. Polycarbonate is strong and durable, but over time it may break down from over use at high temperatures.
•Plastic containers have recycle codes on the bottom. Some, but not all, plastics that are marked with recycle codes 3 or 7 may be made with BPA.
•Reduce your use of canned foods.
•When possible, opt for glass, porcelain or stainless steel containers, particularly for hot food or liquids.
•Use baby bottles that are BPA free.

Other manufacturers that do not use BPA include:
 

• Eden Organic (canned goods)
• Ella’s Kitchen (fruit puree packs)
• POM (juices)
• Kettle (nut butters)
• Plum Organics (baby food)
• Happy Baby (baby food)

Whatever you do, please be mindful of not only the food you eat, but what it is packaged in too!  Do you use canned tomatoes often?  Have you already made a change to limit BPA exposure?  If not, do you plan on changing soon? 
 
Please post to comments how you have or will reduce BPA in your food and drink; I'd love to hear new ideas!